The new menu is concocted by its new Executive Chef Masakatsu Kato , who brings with him years of experience in food industry.
Shokichi Suzuki, PPR’s General Manager said they call the new selection as modern Palauan cuisine.
Kato joined PPR a month ago and has transformed the restaurant’s menu using local and seasonal ingredients from fish, taro, titiml, avocado and mangrove crab among others.
Naoyuki Macdani, PPR’s Director of Sales and Marketing said that Sato previously worked for Spago in Tokyo Japan before joining PPR.
Spago in Tokyo is a sister company of one of the renowned restaurants in United States.
He said that Kato has 20 years of experience as a chef while Suzuki said the new chef continues to create innovative and delicious cuisine.
The new menu is still affordable and will surely entice the taste buds for a gastronomical experience.
Members of the media has a taste of the new set of menu, for starters Kato created seafood cocktail which is a combination of shrimp, scallop and mussel with spicy papaya salsa another delectable appetizer was the tuna sashimi with avocado.
For main entrees, sirloin steak in cognac sauce and deep fried reef fish were served.
Lucy Sugiyama, assistant General Manager said the new set are in reasonable prices.
